Broccoli and Cheese Stuffed Baked Taters

Written by Kenneth Lee 2020-07-29

Table of Contents:

Broccoli and Cheddar Twice Baked LOADED Potatoes Recipe

Broccoli and Cheddar Twice Baked LOADED Potatoes Recipe.
((I MEANT BOIL YOUR BROCCOLI LOL))):).
How to make Twice Baked FULLY LOADED Potatoes.. Guys if you are looking for a great Side, Snack, Party Side, Barbecue Side Etc. These Twice baked potatoes are your best go-to Idea.. because not only are they loaded with a Creamy goodness (Sour Cream, Cheese, Chives, 1/2 & 1/2 Cream, Butter, Salt & Pepper & topped with even more goodness.. Broccoli & Cheese) but your friends & family will Thank you for making them.. & you may get requests to make more.. I get it all the time.. No Lie!!
So before it even get to that point.. I always make extra.. I mean, you know people love taking plates home & all that.. so I kinda beat em to the punch!
All in All Guys, Y’all have to try them.. that’s if you already haven’t:).
I cant really give you a exact recipe on this, but can only show what I use, because everybody don’t like them the same.. So what I say is.. Just add the Ingredients to your liking, & Season the Filling to your Taste Ok.. The Potato Skin itself is Plain in Flavor.. The Filling will hold ALL the flavor. So Make it to your Liking!!
That’s the best I can say.. Just make them to your liking!
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Kiwanna.
X.
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#loadedpotatorecipe #cheeseyloadedtwicebakedpotato #twicebakedcheeseypotato #twicebakedpotatoes #foodporn #loadedtwicebakedpotatoes #bakedpotatoes #broccoliandcheesetwicebakepotatoes #twicebakedpotatoswithcheese #loadedtwicebakedpotatoes #loadedbakedpotatoes #twicebakedloadedpotatoe #twicebakedloadedpotatoerecipe #loadedpotatoes

Broccoli and Cheese Stuffed Baked Taters

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Broccoli and Cheddar Cheese Baked Potato | Preparing my husband’s meal for work

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95% of the time, I prepare my husband’s meals for work. This is a very simple and filling meal that I made for him. Thank you for watching!��.
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Cheddar Broccoli Twice Baked Potato Recipe Laura Vitale Laura in the Kitchen Episode 834

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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com.
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Cheesy Broccoli Ranch Twice Baked Potatoes | The Diary of a Real Housewife

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These Cheesy Broccoli Ranch Twice Baked Potatoes make the perfect side dish or lunch. Loaded with cheese, ranch, and broccoli then baked you are going to love this recipe..
You can find the full recipe with instructions and measurements and print it all out on my website: https://www.thediaryofarealhousewife.com/cheesy-broccoli-ranch-twice-baked-potatoes/.
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Loaded Baked Potatoes 4 Ways

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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e.
Here is what you’ll need!
LOADED BAKED POTATOES 4 WAYS..
Bacon Cheddar Baked Potato.
Servings: 3..
INGREDIENTS.
3 russet potatoes.
2 tablespoons olive oil.
2 teaspoons salt.
1 cup shredded cheddar cheese, plus more for topping.
½ cup scallions, chopped.
¾ cup bacon, chopped, divided.
½ cup sour cream, plus more for topping.
1 tablespoon butter.
¼ cup milk.
1 teaspoon pepper.
Chives, to serve..
PREPARATION.
Preheat the oven to 350°F/180°C..
On a baking sheet, oil the potatoes well and sprinkle with salt..
Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed..
Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl..
In the bowl with the scooped out potato, add the cheese, scallions, ½ cup of bacon, sour cream, butter, milk, and pepper, and mix well..
Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits..
Bake an additional 15 minutes until the cheese is melted..
Serve warm with sour cream and chives!.
.
Breakfast Baked Potato.
Servings: 3..
INGREDIENTS.
3 russet potatoes.
2 tablespoons olive oil.
2 teaspoons salt.
1 tablespoon butter.
2 ounces cheddar cheese.
1 tablespoon bacon, diced.
3 eggs.
2 teaspoons salt.
1 teaspoon pepper.
1 tablespoon chives, chopped..
PREPARATION.
Preheat the oven to 350°F/180°C..
On a baking sheet, oil the potatoes well and sprinkle with salt..
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed..
Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.)..
Spread butter on the inside of each scooped out potato..
Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives..
Bake 25 minutes, until the egg white has cooked through..
Serve warm with chives!.
Broccoli Cheddar Baked Potato.
Servings: 3..
INGREDIENTS.
3 russet potatoes.
2 tablespoons olive oil.
2 teaspoons salt.
4 ounces cream cheese.
1 cup cheddar cheese, plus more for topping.
½ cup broccoli, chopped.
2 teaspoons salt.
1 teaspoon pepper.
¼ cup milk.
Sour cream, to serve.
Chives, to serve..
PREPARATION.
Preheat the oven to 350°F/180°C..
On a baking sheet, oil the potatoes well and sprinkle with salt..
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed..
Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl..
In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well..
Scoop the potato mixture back into the potatoes and top with cheddar cheese..
Bake an additional 15 minutes until the cheese is melted..
Serve warm with sour cream and chives!.
Southwestern Baked Potato.
Servings: 3..
INGREDIENTS.
3 russet potatoes.
2 tablespoons olive oil.
2 teaspoons salt.
½ pound ground beef.
1 tablespoon taco seasoning.
½ cup black beans, drained and rinsed.
½ cup tomatoes, diced.
1 cup cheddar cheese, plus more for topping.
Guacamole, to serve.
PREPARATION.
Preheat the oven to 350°F/180°C..
On a baking sheet, oil the potatoes well and sprinkle with salt..
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed..
In a skillet over high heat, add the ground beef with a bit of oil..
Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid..
Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl..
In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well..
Scoop the potato mixture back into the potatoes and top with cheddar cheese..
Bake an additional 15 minutes until the cheese is melted..
Serve warm with guacamole!
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Cheesy Broccoli Baked Potatoes

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The most delicious Broccoli Cheese stuffed inside a giant crispy baked potato. Broccoli Baked Potatoes are about to change your life! Chris x.
FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/cheesy-broccoli-baked-potatoes/.
Cheesy Broccoli Baked Potatoes | Makes 4.
��INGREDIENTS��.
4 large Baking Potatoes (Russets work great).
14oz / 400g Broccoli Florets (diced into very small chunks).
2 1/2 cups / 250g Strong Cheddar, grated (save some to top).
2 cups / 500ml Milk, at room temp.
3 tbsp Butter.
2 tbsp Flour.
1 tbsp Dijon Mustard.
1 tbsp Fresh Chives, finely diced.
Salt & Pepper, to taste.
Olive Oil, as needed.
��METHOD��.
Stab your potatoes a few times all around, then coat in a drizzle of olive oil and a pinch of salt. Pop in the oven at 356f/180c for 90mins, or until deep golden, crispy and knife tender..
Meanwhile, melt 3 tbsp butter in a pan over medium heat. Add 14oz/400g broccoli florets and fry for 5 mins until they JUST begin to pick up colour. Turn heat to low and continue frying for another 10mins or until they soften. Season with salt and pepper. (Alternatively you can roast the broccoli)..
Turn heat back up to medium, stir in 2 tbsp flour and fry for a few mins. Gradually pour in 2cups/500ml milk, whisking as you go, until thickened and lump free..
Turn off heat and stir in 2cups/200g cheddar. Add 1 tbsp dijon mustard, 1 tbsp fresh chives and seasoning to taste. Place to one side..
When the potatoes are cool enough to handle, slice the very tops off. Gut out the centre, leaving a thin wall attached to thin skin (enough that will keep the filling from seeping out). Split broccoli cheese among potatoes and top with your remainder of cheese..
Pop back in the oven at 220c/430f for 10-15mins or until golden and bubbly on top. Allow to rest for a few mins so the filling thickens slightly then tuck in!
As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/cheesy-broccoli-baked-potatoes/.
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See you next time:)

Read: Cottage Type Cheese Diet Details

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How To Make Twice Baked Potatoes With Broccoli And Cheese

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Twice Baked Potatoes with Broccoli and Cheese.
Ingredients:
3 large Russet Basin Gold potatoes (you may use other kind of potatoes).
2 slices of bacon (chopped).
1 small onion (chopped).
2 cloves of garlic (grated).
1 cup of broccoli.
1/4 cup of shredded cheddar.
1/4 cup of whole milk.
1 tablespoon unsalted butter.
Salt and pepper.
Dried parsley (optional).
Directions:
1. Preheat oven to 400 degrees F. Rub potatoes with 1 tablespoon olive oil. Bake the potatoes for 1 hour to 1.5 hours or until tender and cooked through.Preheat oven to 400 degrees F. Rub potatoes with 1 tablespoon olive oil. Bake the potatoes for 1 hour to 1.5 hours or until tender and cooked through..
2. While baking the potatoes, cut 2 slices of bacon into bite size. Heat a skillet over medium heat and cook the bacon until crisp. Transfer the cooked bacon to a bowl with paper towel and drain..
3. Chop 1 small onion. In the same skillet, add chopped onion and grated garlic; cook until light brown color and remove from heat..
4. Cut the broccoli into bite size (about 1 cup). Prepare a bowl of ice water. Bring a pot of water to boil and cook broccoli for 2 minutes. Removed with a slotted spoon and transfer in a bowl of ice water. This will help stop the cooking..
5. Put cooked broccoli into a food chopper and chop..
6. After 1.5 hours, let the potatoes rest to cool down slightly or until you can handle the potatoes. Cut top 1/4″ off potatoes. Scoop out most of flesh and place in a bowl..
7. In a small pot, cook the milk and butter under low heat until the butter is melted. Make sure the milk mixture is hot but not boiling..
8. In a bowl of potatoes, add some salt and pepper. Pour the milk and butter mixture a little at a time, mash the potatoes until creamy..
9. Add broccoli, bacon, cheddar, sour cream, onion, garlic, salt, pepper and mix well..
10. Scoop the potato mixture in each of potato. Add some shredded cheddar on top and bake until the cheese is fully melted in 425 degrees F (about 15 minutes)..
11.Remove from the oven and sprinkle some dried parsley on top. Enjoy!!!

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Ingredients 4 russet potatoes 2 tsp vegetable oil or avocado oil 1 tsp kosher sea salt.Steps 1 Heat oven to 400°F. Scrub potatoes; prick all over with fork.

Place directly on oven rack. Bake 45 to 50 minutes or 2 Cut baked potatoes in half.Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells. Step 5 Bake at 450° for 8 minutes or until potatoes are thoroughly heated.

2 large russet potatoes. olive oil. kosher salt. 1 cup cooked broccoli, chopped. 2 tablespoons crème fraîche or sour cream. 2 tablespoons unsalted butte.Stir the thawed and chopped broccoli into the cheese sauce.

Once the potatoes are baked and tender all the way through (use a fork or a small knife to pierce the center to test the doneness), slice each potato lengthwise, then pinch each end and push in toward the center to open the potatoes. Use a fork to slightly mash the potato in its skin.Russet potatoes were baked in the oven for about 1 hour until tender inside with a crispy skin.

Bacon was cut and cook in a skillet until crisp. Broccoli was cooked in boiling water for about 2 minutes until just tender. The 4-ingredient cheese sauce was even easier.Directions Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.

Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets.Bake potatoes at 425° for 45-60 minutes or until soft.

Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese.Instructions.

Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside. Place potatoes in a small baking dish and bake for 1.Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil.

Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third.Preheat oven to 400 F. Place potatoes on a baking sheet and bake for 1 hour and 15 minutes; remove from oven and allow to cool slightly. Cut potatoes in half.

Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes.

Steam broccoli until tender, 5 minutes.Using about 1 ½ tablespoons of the olive oil, rub oil all over the potatoes until covered. Arrange potatoes on a sheet pan, season with salt and pepper. Transfer to the oven and bake 45 minutes.

Just before the 45 minutes are up toss the broccoli florets in the remaining olive oil.Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the insid.Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.

Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese. Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted.

List of related literature:

Then, [you] can butter and cheese a baking dish, mix in a bit of cheese with the spinach, sprinkle cheese on top, and more butter, and bake in hot oven until cheese melted (5 to 10 minutes).
from As Always, Julia: The Letters of Julia Child & Avis DeVoto by Joan Reardon Houghton Mifflin Harcourt, 2010
Add the cheese, flour, eggs, garlic, salt, black pepper, and cayenne to the broccoli, and stir to combine.
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Daly, Siri Oxmoor House, Incorporated, 2018
Drain the potatoes and carrots and mash together with the broccoli, milk, butter, and cheese.
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B by Annabel Karmel Atria Books, 2009
Stir in melted 2 tablespoons butter, ³∕ teaspoon salt, 1 cup cheese, scallions, sour cream, halfandhalf, mustard, and pepper to taste until well combined, then stir in broccoli.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011
* Sprinkle the Cheddar over the top of the frittata and broil for 2 to 3 minutes until the frittata is set and the cheese has melted.
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat by Annabel Karmel Atria Books, 2008
Add the cooked potatoes, warm milk, olive oil and Parmesan cheese, if using.
from What to Expect: Eating Well When You’re Expecting by Heidi Murkoff, Sharon Mazel Simon & Schuster UK, 2010
Sprinkle them with breadcrumbs and melted butter, or with breadcrumbs and Parmesan cheese and melted butter, and bake at 200°C/400°F/Gas Mark 6 for 15–20 minutes.
from Jane Grigson’s Vegetable Book by Jane Grigson, Yvonne Skargon UNP Bison Books, 2007
The filling can be cheese with fresh herbs, minced meat with onions, spicy mashed potatoes, cooked spinach, or wild greens.
from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture by Bruce Kraig, Colleen Taylor Sen Ph.D. ABC-CLIO, 2013
Sprinkle with cheddar and Parmesan cheese*, place in the preheated oven, and bake for 15 minutes or until cheese is melted and nicely browned.
from Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition by Gene Logsdon, Jerry O’Brien Chelsea Green Publishing, 2009
Baked potatoes can be served with a bunch of mixed vegetables and without the cheese, butter, and sour cream with which they are often paired.
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet by Alona Pulde, Matthew Lederman, et. al. Atria Books, 2017

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Brisk Walks Lower Bloodstream Pressure

80 comments

Aralkree 2020-07-30 - 01:45

Made this today and it was so delicious. Thank you for this recipe. My bf and I loved it!

Mesho 2020-07-30 - 07:49

Is chives better or green onions? I think longhorn steakhouse used green onion with their potato which I want to replicate eventually. It was so good. First time going to a steakhouse their baked loaded potato was very good

Nuadara 2020-07-31 - 22:19

Man if I wasn’t vegetarian, I’d be eating every single one of these every day lol. ��

Fegis 2020-08-01 - 20:50

Thank you soooo much �� im trying to bake a patato and this helped

Mavenrad 2020-08-02 - 11:11

Cooking this now for dinner. Broccoli Cheddar Baked Potato. Great!:)

Ironkiller 2020-08-02 - 22:23

What is the last thing he put on the baked potato at the first recipe? Is is sour cream?

Ironweaver 2020-08-04 - 19:29

Warning there are plent angry vegans down below proceed with extrememe caution

Felhallador 2020-08-06 - 07:30

This food looks very delicious…… Humans would never hate potatoes. I’ll definitely try to make it later.

Shaktinris 2020-08-07 - 08:15

Love the idea of using the potato like a bowl! Did something like this also with frittatas! ♥️ made a video while making it too!! ☺️

Landalanim 2020-08-08 - 10:11

Hey Guys.. I hope you all enjoy my Video here, showing how to make Twice Baked Loaded potatoes..
These things are LOADED with Yummy Goodness Lol��..
Make these potatoes to YOUR Liking Everyone.. Everyone’s taste buds are different:)
Enjoy..

Kiwanna
X

Kajimuro 2020-08-09 - 09:52

Think i’d love to try a hasselback version of these, they look great!

Yozshum 2020-08-10 - 14:24

Damn it! The letters go in a matter of a second, I can’t read that fast

Umlune 2020-08-10 - 22:59

Bacon would be great with this! Definitely going to try this recipe thanks Laura!!!

Blacksong 2020-08-12 - 19:34

This recipe is great you don’t need to do much you litteraly just wait till the food is ready

Yggdor 2020-08-13 - 15:39

Thanks for the recipe My kidz dont like broccoli bt after eating this they love broccoli thankz soooooo much Laura

Anayardin 2020-08-14 - 04:15

people are complaining about people complaining about vegans being in the comment section but i don’t see anyone complaining about vegans in the comment section

Gholbisida 2020-08-15 - 21:22

@Laura in the Kitchen I really DON’T like sour cream at all, do you taste it much after you cook it? Are there any substitutions that would give the potato the same great taste? THANKS.

Tatilar 2020-08-16 - 05:24

Laura!!! Laura!!! Laura!! My mouth is literally watering. I have to do this like yesterday for real. Thank you for sharing this recipe. I just need to buy potatoes and that’s it. I need this in my life for real. ��

Meshakar 2020-08-17 - 19:56

Made this recipe and they were so good! Great way to add some veggies to a meal.

Thomath 2020-08-19 - 00:42

Hi ( to all my 100% loyal family) (whoever they are)

I wanted to type about…….

So yesterday night, i googled that togashi wrote AND illustrated (meaning drew) his hxh.
Which makes perfect sense anyways, since “drawing it is an essential part bring your ideas/concept to life”

And no, drawing ISN’T a problem, i’ll most likely master/being really good at drawing manga, in a relatively short amount of time, since my passion for creating manga/anime is the passion that drives me.
And part of the “most fun” part about creating manga/anime is the part where you bring it to life. aka “drawing/sketches” and so yeah ofc that wouldn’t be a problem either.

Anyhow,
The point i wanted to make is that.

“In regards to actually being able to publish and create a real manga, and an anime eventually”

That will require a s significant amount of time and dedication no matter how passionate you are, and obviously me being passion about it means the time and dedication will be pretty much “effortless” for the most part since i enjoy doing it

But i’m not sure if im going to “have enough free time to create a manga/anime” at least not in “any time in the near future”. (well obviously because of my job and stuff)
(but that can be possibly adjusted in the future “far future when i save up a LARGE amount of money” to have more off days per week and then i’d have more time to work on this)
OR
If i get into some rich Chinese family(and in stuff regarding this i guess you can’t be too picky, because it’s relatively hard to find the “just right” type) (and obviously in terms of looks (face) im the best there is was and ever will be (real life) but you get the idea.
or something, that can just take care of me in general (but even then i’d still keep my job and prob work like 2 days a week just for security sakes)
But yeah, and if this did happen then
“I’d have all the time in the world to work on my manga/anime”

But yes,

“Regardless of anything, i’m still definitely going to work on creating my own anime/manga during all of my days off and free time, since i’m passionate about it and i do it for fun anyways”

And uhm…….. besides that.

So i ordered 5 of the “cold steel original spikes” (well because i like those types of knives, i always did ever since they came out. but for some reason i never got them until now)
And im going to send one of them to the kydex store (the one i always go to)
And I need my 100% loyal family to help me get the kydex sheath made like ASAP get them to work on it and send it to me as a soon as possible (shouldn’t take that long since it is a small knife)
( I will be ordering 5 kydex sheaths 1 for each)
(oh and ofc, i won’t carry it. well, it depends where i go. such as if im backpacking or something then it should be safe for “general tasks and uses”
But no worries im a 684 sp/sx and im a genius master combat tactician and so everything else, just super smart in my own unique way in general)

Anyhow.
To (all my 100% loyal family) (whoever they are)

Thanks for reading!

Gasar 2020-08-20 - 01:52

if only potatoes didn’t take an hour and a half to bake I’ve been waiting and waiting because I picked a maybe I bit of a large potato I’m now regretting it XD

Lightshaper 2020-08-21 - 01:21

This recipe is SO good! And it was super easy to make. Thank you Laura!

Grojas 2020-08-22 - 03:46

Did you know if you don’t eat meat you can just…. not add the meat?? Wow ��

Faemi 2020-08-23 - 06:36

I just made it and it tastes delicioso!!!! �� My family and I loved them! Thank you so much! ��

Stoneskin 2020-08-23 - 19:17

i am a sucker for twice baked potatoes.. its like a meal by them self!! great cook!!

Sha 2020-08-24 - 20:48

Tried to bake it, but then the skin just automatically peeled off

Maybe I got the wrong potatoes ��

Shacage 2020-08-25 - 18:07

This isnt for everyone. Loaded potatoes are quite heavy. So take it easy.

Nihuginn 2020-08-27 - 03:33

Who else came here accidentally looking for the Young Nudy song?

Nardin 2020-08-28 - 00:20

hi laura! sadiyah here! am a huge fan of u! love ur recipe. requesting u bechamel pizza plzz

Mavezar 2020-08-29 - 12:00

My friend lives on a potato farm but she hates potatoes…..can’t relate��

Kulalsa 2020-08-30 - 02:20

Taco potato had more potential but she got blown out with all that grease.

Kam 2020-08-30 - 14:12

You’re suppose to cook the bacon before or buy bacon bits, lack of specificity I made that mistake of not cooking the bacon before, not again!

Bagrel 2020-08-31 - 19:33

This is a Turkish food. Why don’t you say it belongs to the Turks. you are making money with this video.

Mughma 2020-09-01 - 23:43

American: what is this
British person: a jacket potato
American person: it is a baked potato
british person: no jaket potato

Brightwind 2020-09-03 - 19:10

Yum these look great. ” fill it to the rim with brim” haha, haven’t heard that in awhile! ��

Conin 2020-09-04 - 19:41

99.9% of the comments are from people who haven’t even tried these recipes so helpful NOT. ��
I tried to make these but as soon as I cut into the potato it fell apart. Ended up making mash in a bowl which didn’t appeal to anyone. Is there a specific potato that works for this? Or do I bake longer? Or less than an hour? What went wrong?! ��

Rainflame 2020-09-05 - 16:14

Can I bake this all at once, a meal prep for a whole week. Won’t it get bad??

Silverpick 2020-09-06 - 04:43

When i clicked on it my thought was “they gonna have a breakfast version” and come to me surprise there is��

Gardatilar 2020-09-07 - 23:55

You know my basic ass is puting a potato in the microwave with cheese and calling it a day lol

Karius 2020-09-08 - 11:10

OMG! these are amazing I had them for dinner and I nearly died! I told my mum about u and I watch all of ur videos! she said they were amazing too!!!

Painmoon 2020-09-09 - 21:46

can’t wait to make these for holiday dinners… especially because as a vegetarian I always look for something hearty that my meat eater friends can enjoy as well

Kemath 2020-09-11 - 03:04

My first time making that ever. I used your recipe and the family loved it. I made it with some popcorn shrimp and a side salad. Thank you so much.

Anardin 2020-09-11 - 07:09

I find myself coming back to watch your videos over and over again! My absolute favorite cooking show to watch. Yes! I’ve made this recipe and of course it was amazing as all of your recipes are!

Dagdadred 2020-09-12 - 23:35

I’m making this Right Now!! but with cream cheese not a fan of sour cream….keeping my fingers crossed.

Fethis 2020-09-13 - 19:50

Why did they call the last one a Southwest baked potato when they could have went for Tacotatoe.

Ariuhelm 2020-09-14 - 11:45

i know this sounds weird but i actually prefer jacket potatoes with the soil/dirt still on them i think they add flavour and makes the potato skin crispier

Tojalar 2020-09-15 - 22:37

The first recipe says bake for an extra 15 minutes on the screen, but in the description box it says 25. Which is it?

Katus 2020-09-16 - 23:45

Hey Laura, what can you use as an alternative to potato skin?

Bloodbreaker 2020-09-17 - 20:58

Looks Do you licious!! Love the Video! Can’t wait to see you start some recipes using the air fryer, You started me with the air fryer lol wondering if this recipe will do good in the air fryer Thanks so much for sharing!!��❤️��

Saberbringer 2020-09-19 - 02:24

I just want to say thank you for all the amazing recipes. You have inspired me to cook more and have helped mw become a better cook. My Fiance love it. Thank you so much.

Sakasa 2020-09-20 - 12:39

I made these for a dinner guest and he was so impressed. I took the rest to work and my friend raved I linked her to the LNTK site for the recipe. These will be on my Thanksgiving table. Home Run Laura!!

Andromathis 2020-09-21 - 02:23

Laura. How are you,i love your kitchen all. Turkey is wonderfull and potato brocoli, i just made,every body love it. Thanks laura.
Happy thanks giving your family…..

Felorin 2020-09-22 - 11:54

Who wouldn’t like this…I mean really…Potato and cheese!! yum yum

Tojazahn 2020-09-23 - 15:10

I want to make these for dinner sometime! Love all of your recipes @Laura in the Kitchen ☺

Ananrad 2020-09-24 - 03:41

Add some grilled chicken breast to the top and we got something wonderful!

Kadar 2020-09-24 - 12:52

Hi (to all my 100% loyal family) (whoever they are)

Well I just got done watching those episodes (from Baki)

And yeah……. and so now I’m posting well, I figured that I shouldn’t post too late
(because then I become to sleepy, well because it’s almost midnight ofc)

Oh and before I get started (Just OCD, and so obviously today at the table, there was this Asian male person (who was only average, but even if he was attractive, it doesn’t matter, well because obviously “in terms of looks (face ) I’m the best there is was and ever will be (real life)
that looked “kinda different” and that’s why I kept looking at him
(Well because people that are “exotic ”
(or appear exotic)
(Well because I say that because they might put makeup/ gotten plastic surgery or something idk)
(Oh and obviously I am exotic too, but I’m not “JUST exotic” and obviously my point is.
“In terms of looks (face) I’m the best there is was and ever will be (real life)
(Oh and just for the record
In terms of looks I’m 100% natural, never had any cosmetic surgeries, put on any makeup (never had and never will) or any of that stupid shit.
( I went over all of this before a long time ago)
kinda confuses me in a way, and so I have to double check and stuff)
(And I been over all of this before)

But uhm yeah, and obviously my main point is that.
In terms of looks (face) I’m the best there is was and ever will be (real life)

Oh and actually though, since this OCD
(And no I do not have OCD and I been over this before it’s just a way to say when a 7 goes to a 1 I guess, well in my case my 7 wing since I AM a 6w7 and not a 7) post kinda dragged a bit long
(I’m going to start my main post for tonight on a different video)
(And yeah I do have “some things I feel are important to type about”)

To (all my 100% loyal family) (whoever they are)

Thanks for reading!

Mabandis 2020-09-25 - 01:21

I was just saying that ” u should’ve put some baking”
I eat it like that but no broccoli or garli and soure cream but OMGs it look delicious

Ariurin 2020-09-26 - 03:10

I’ve always got the impression that you say ‘mama mia’ in your head when you eat the food. x)

Mikakree 2020-09-27 - 17:00

Hahah, when you said “I should have thrown some bacon in there”, that was exactly what I was thinking:p

Ragewood 2020-09-28 - 11:21

First recipe I’ve ever tried. I replaced the broccoli with bacon & it was great!

Magar 2020-09-29 - 09:06

Love your recipes. Unfortunately it’s very hard to get sharp Cheddar cheese here in The Netherlands. Could I use another cheese? And if so, could you give me an example which cheeses I could use

Gholhala 2020-09-30 - 11:32

What the fuck if taco seasoning? Seriously, somebody stop americans.

Ce 2020-10-02 - 11:24

Tried this at home and the potatoes fell apart after being in the oven for an hour. They still turned out great but would definitely recommend an hour and 30 just to crisp up the skins

Mozel 2020-10-03 - 11:48

Who needs dishes? I would let them cool and eat them right off the pan. Looks so good! Bob

Modimath 2020-10-04 - 05:53

OMg those look SOOOO Sexy! And versatile my God I never knew how versatile those fillings could be!!!

Wrathwind 2020-10-06 - 06:19

I will thank you now!!! OMG!! I need to stop watching your videos late at night, I want to make these now!! I love how you make easy no fuss recipes. Thanks Laura!! CIndy

Kajikasa 2020-10-07 - 05:31

great video! but we were able to pause for less than a split second and see the temperature and baking time! next time just don’t include it all?

Fekasa 2020-10-07 - 16:55

Ok that’s it I’ll open a portable shop selling baked potatoes

Megore 2020-10-07 - 20:10

I’ve known this recipe for a long time in a sort of way, but forgot it. Thanks, Laura!
You are the best for us guys that just want to do our own cooking. You are always an inspiration!.. really appreciate your sharing.

Shazilkree 2020-10-10 - 05:19

Those are a lot like the ones I make….except.. I dont use milk..I use a lot more sour cream…then add chives and bacon or ham. The rest is pretty much like yours! I havnt made them in a while. I think I know whats for dinner one night this week now! LOL

Ishntius 2020-10-11 - 00:01

No wonder your channel name is called Tasty… It is tasty as it looks and i’m getting hungry already

Zukora 2020-10-11 - 21:50

1.5 hours? goddamn, better pop them in the microwave for a quick 15 minutes… and then use the oven for the “double baking”

Spellhammer 2020-10-12 - 04:44

This was delicious I loved it thank you me and my mom made it and I loved the broccoli!

Mauzil 2020-10-13 - 16:19

Ok im young so dont come at me but can i use corn oil instead of olive oil

Brightdweller 2020-10-13 - 20:31

What could be a substitute for bacon here? Looks so delicious ��

Runemoon 2020-10-15 - 22:46

The only thing missing is bacon… But I’m sure without bacon is just fine.

Dairamar 2020-10-17 - 13:52

You should really try leaving all the measurements and ingredients in the description bar below or at the end of the video please!:)

Adordin 2020-10-18 - 03:14

The music is very annoying. I didn’t click on this to WATCH a MUSIC VIDEO. If you’re going to cook, then COOK. I couldn’t sit through it because of the music.

Malaath 2020-10-18 - 17:08

Yaaaassss I can def eat this and it will happen very soon! My soon to be father in law sends me tooons of potatoes from his farm and I need to figure out how to eat these before they go bad so THIS right here, will happen this week for sure! TFS as always sis!

Gholbige 2020-10-20 - 15:18

omg that looked so good!! I would probably do it with red potatoes so that I can eat the skin too, the skin of brown ones be too rough for me to eat although brown ones are much bigger! Thanks for this video, really good idea, im definitely going to be making this soon, maybe i’ll add bacon bits to it as well!!

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